plate setter - pizza stone?

Unknown

I have the plate setting insert for indirect cooking, the video says put a pizza stone on top, but when i did that, the flames around the sides of the stone burnt the gasket as the stone was larger than the plate setter. why can't i cook pizza directly on top of the plate setter?

Wise One

bigejcoo, not sure what gasket you are referring to. [p]The pizza stone should be just slightly smaller than the surface of the platesetter. Are you dealing with a medium egg? You can do pizza directly on top of the platesetter but be prepared for crusts that cook faster than the toppings. One thing I always do is to use a sheet of non-stick aluminum foil on top of my pizza stone. Several folks say that will slow the browning o fthe pizza crust, Try this directly on top o fthe platesetter and see how it does.

The Naked Whiz

bigejcoo,
Having the stone and the plate setter puts more ceramic between the fire and the pizza. It makes getting the crust and the toppings done easier.[p]How hot were you cooking at? I do pies at about 550 and I don't have flames licking up the sides around the stone. Did you build too big a fire, i.e., too much lump? [p]What size is the stone and the cooker? I have a large egg and I use a 16" stone. So I have about 2 inches all around the stone.[p]TNW

Mac in NC

Wise One,
Last night, I tried my first attempt at pizza.
Funny this post just came up. I was just getting ready to pose a similiar question. My dough would never brown on the bottom. I used Mr. Hyde's recipe, used an indirect platesetter, added two firebricks and placed the pizza stone on top. I figured this would keep the dough from burning as many have posted.Preheated the Egg to 550 for 20 minutes. Added the pizza and even after 20 minutes, the bottom of the crust would not brown. Since everything else was cooked, I went ahead and removed and ate. Not bad but not great.[p]Should you oil the pizza stone before adding the pie? I just spread around a little corn meal. Seemed like the crust just baked like a loaf of bread and had the texture of an inner slice. Any advice? BTW, I cook on a medium and the flames were shooting around my pie too. [p]Hope you're enjoying this beautiful Friday afternoon.[p]Regards, Mac

Unknown

Mac in NC ,
Had the same problem with pizza and it took me about 4 to get it right. I don't make my own, but I buy the "un-cooked" pizzas from Papa Murphy's and they are great. [p]The problem I was having was the toppings were getting done but the crust was still doughy. [p]Here is what I do, I cook the pizzas for about at 550 until the toppings are melted and the edges of the crust are golden brown. Then, I open the bottom vent all the way, leave the lid open on the egg and let the pizza sit on the stone for 3-5 minutes until your desired crispness is reached. This way your toppings are not being cooked anymore and the heat from the fire is only having an effect on the stone, thereby cooking your crust. Checking the crust is easy, just lift it up with a spatula.[p]Hope this helps.

QBabe

Mac, [p]Larry (Mr. Hyde) suggests that if the bottom of your pie isn't browned enough but the toppings are mostly done, just open the dome and let the pizza continue to sit on the hot stone until it browns. By opening the dome, you prevent the toppings from getting overdone...[p]Tonia
:~)

Mac in NC

QBabe,[p]Sorry I didn't mention this in my above post. I did just as you said. But no matter how long it sat, it just would not brown. I kept lifting the pie and the bottom of the dough had a light coating of flour and corn meal sticking to it. When the back part of my gasket caught fire, I gave up and took it off. I was just curious if the stone needed to be wiped with oil to help the browning effect. Mac

Parrothead

bigejcoo,
I also cook on a large like TNW. I use the plate setter with pizza stone on top. My stone doesn't even overlap the edges of the plate setter. I wouldn't try cooking directly on the plate setter. Unless of course you like extra crispy crust. (try saying that ten times real fast!!)[p]cheers[p]Chris

StumpBaby

Mac in NC ,[p]Personally...I think you had too much ceramic mass if you had a plate setter..then fire bricks..then pizza stone..but then again...I'm just a Stump...but I've done my share of pizzas on my medium egg..with the plate setter upright (legs down) and the pizza stone right on top of that..keepin dome around 550 ...and they was cooked good both top and bottom....and there was no burning gasket for me..[p]StumpBaby

Wise One

StumpBaby, I agree with you. Uh oh. I'm probably in trouble now. I just agreed with the stump. :-)

Mac in NC

StumpBaby,[p]Thanks Stump!! I have another dough ball waiting in the fridge. I'll try it again without the bricks and see what happens. The second one I tried this afternoon was really tasty even without the brown crust. Mac

StumpBaby

Mac in NC ,[p]Hey..hey...shhhh...shhhh...I got a reputation to uphold.[p]Make sure that pizza stone is good and ready..I put mine in the egg a good fifteen minutes before I'm ready to throw the pizza on...you want it nice and hot..as that's what actually cooks the crust.[p]dagnabbit...doggonit..there I go again...what'll folks think ?[p]sheesh[p]StumpBaby

StumpBaby

Wise One,[p]ooooohhh....you betta go get some help..and right quick..some 10 long years ago the Mrs. Stump started agreein with me....and look at her now....run man ...RUN![p]StumpBaby

Unknown

The Naked Whiz, i was getting a little crazy as it was only my third BGE use. I was going for a 700 degree experience, i have about 2 inches clearance as well.